Combine and heat chicken stock, soy sauce, and pepper. Add fish and cook until fish is crumbly. Mix cornstarch with a small amount of COLD water to dissolve, then mix into soup to thicken. Scramble eggs then stir into hot soup. If peas and corn are frozen, defrost then add to soup. Remove from heat, stir in cilantro, and serve immediately. Optionally add some thin rice noodles (a must for my wife).

Put vegetable mixture into large seal-able containers. Leave about 1 inch of space from the top. Pour salt liquid over the mixture until the liquid just covers the top of the mixture.

Seal the containers and keep at room temperature in a dark, dry environment. Leave for 1-3 days (depending on how fermented you like kimchi). After bubbles start appearing in the liquid, or gas starts pushing the container lid upwards, the kimchi is ready to be stored in the refrigerator.

What happens when your gas runs out for your gas stove? One answer is that you could find out how to use your rice cooker in more efficient and variety-filled ways than you ever have before. Our version of this, was to make Chinese hot and sour soup. The soup can be optionally served with hand-cut noodles, which I’ll also describe how to make below.